Braising Lamb
Braising is a moist cooking method where lamb cuts are
browned and involve the slow cooking of a lamb meat in
liquid. The technique for braising ready cuts of lamb is
also known as pot roasting. Braising tenderizes and softens
firm or tough lamb cuts and allows for rich and subtle
blending of the meat flavors with those of the liquid and
seasonings. Braising is the perfect cooking method for
tougher cuts of lamb such as neck slices, lamb shoulder
cuts, lamb riblets, lamb shanks, lamb flanks, lamb breasts
and a wide variety of lamb dishes.
- Braising is the preferred method for cooking tougher
cuts of lamb.
- Lamb cuts that are braised are always cooked until
well done because moist heat cooking methods permeate
the lamb meat with hot liquid and high temperatures,
creating tender and flavorful meat. However, braised
lamb dishes can be overcooked in spite of the moist heat
cooking method.
- Tender cuts from the lamb loin and lamb rib should
always be reserved for dry heat cooking methods.